Step 1

Prepare Sumac-Pickled Red Onions:Place onions, red wine vinegar, sumac, and 1/4 tsp. salt in a medium bowl. Massage vinegar and sumac into onions and let sit while you prepare the remainder of recipe. Toss every 15 minutes or so to ensure even pickling.

Step 2

Prepare Chicken:Place chicken thighs in a large bowl and add lemon juice, turmeric, coriander, 3/4 tsp. salt, and black pepper; toss well to coat. Let the chicken marinate at room temperature for 15 to 20 minutes.

Step 3

Preheat oven to 375ºF.Heat olive oil in a large oven-safe skillet or Dutch oven with a fitted lid over medium. Once hot, arrange chicken thighs in pan and cook, untouched, for 5 minutes, until golden. Flip, and cook 1 to 2 more minutes. Transfer chicken to a plate.Add scallions, garlic, and ginger to pan; cook 2 minutes, stirring often, until aromatic. Add rice and stir to coat. Let toast for 1 minute.Add broth, coconut milk, and remaining 1/2 tsp. salt; bring mixture to a boil. Arrange chicken overtop, cover, and transfer pan to the oven. Bake for 25 minutes.

Step 4

Scatter pickled red onions over chicken, and garnish chicken and rice with cilantro.